Beef tripe from the Auvergne
A typical recipe from the Auvergne
A traditional Auvergnat recipe of beef tripe and hoof, choppped and marinaded in white wine, spices and tomatoes. Contains no added colourings or preservatives.
Serving suggestion : reheat over a low flame and serve hot with potatoes, rice or pasta.
Beef tripe and beef trotters, pork rind, vegetables, white wine, stock, salt, tomato concentrate, pepper, spices, aromatics
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